Orange Cheesecake
A zesty twist on classic cheesecake with a smooth cream cheese base and vibrant orange flavor.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup butter, melted Melted butter helps bind the crust.
For the filling
- 32 oz 4 (8 oz) packages cream cheese, softened Use room temperature cream cheese for best texture.
- 1 cups 1 cup sugar Add to the cream cheese mixture.
- 4 4 large eggs Add one at a time to the cream cheese mixture.
- 1 tablespoon 1 tablespoon vanilla extract
- 1 tablespoon 1 tablespoon orange zest Enhances flavor.
- 0.25 cups 1/4 cup fresh orange juice Fresh juice is recommended for best flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well-coated.
- Press the mixture into the bottom of the prepared springform pan to form a crust.
Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup of sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, orange zest, and fresh orange juice until smooth.
Baking
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top.
- Bake for about 60 minutes, until the center is set but slightly jiggles.
- Let the cheesecake cool completely. Refrigerate for at least 4 hours, or overnight.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Garnish with fresh orange slices, powdered sugar, or whipped cream. Store leftovers covered in the fridge for 5-7 days.